John Myers
Contents
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Ingredients
- 600 g Pork tenderloin
- 500 g Mushrooms brown
- Salt
- Pepper from the grinder
- 3 tbsp Olive oil
- 100 ml Port red
- 100 ml Balsamic vinegar old
- 50 g Brown sugar
- 1 pinch Porcini mushroom salt
- 400 g Gnocchi
- 50 g Bacon cubes
Instructions
- Pat the meat dry, season with salt and pepper. Meat maybe. cut in half. Heat 1 tablespoon of olive oil in a large pan. Fry the meat in it, turning, for about 5 minutes. Take out and place in a baking dish. Cook in the preheated oven at 150 ° C for approx. 15 minutes to the end.
- In the meantime, clean the mushrooms and cut them in half, depending on their size. Heat 2 tablespoons of olive oil in a large pan. Fry the mushrooms vigorously while turning. Sprinkle sugar over it and let it caramelize. Deglaze with port wine and balsamic vinegar and bring to the boil. Stir in porcini mushroom salt and simmer for about 5 minutes.
- Remove the fillet from the oven. Let rest briefly and then cut into slices.
- For the gnocchi, leave the bacon cubes in a second pan for about 3 minutes. Add the gnocchi and possibly 1 tablespoon of oil and fry while turning. Season to taste with salt and pepper. Serve the pork fillet with the gnocchi and port wine mushrooms.
Nutrition
Serving: 100gCalories: 198kcalCarbohydrates: 17.4gProtein: 11.9gFat: 8.2g
